Tuesday, December 28, 2010 0 Comments

Green Chili Crab Recipe

Go Green!

Chili Crab is so famous in Singapore. 
Why not make it green for a change? 


1 big Sri Lankan Crab
1/2 cup Curry Leaves
1 sprig of Spring Onion
1 tablespoon of Sugar
2 tablespoons of Tamarind Juice
Salt and Pepper
Drizzle of Canola Oil
1/4 cup of Water
5 fresh Green Chillies
1 fresh Jalapeno Chilli
2 stalks Lemongrass
5 Shallots
3 cloves Garlic
1 thumb-size Ginger
3 big Green Tomatoes

Clean the crab and chop it into pieces. Steam for 15 minutes. Set aside.
Using a mortar and pestle, pound all the chillies together with
the ginger, lemongrass, shallots and garlic.
Puree the green tomatoes. Set aside.
Drizzle the wok with oil. 
Saute the paste and curry leaves until fragrant.
Add in the steamed crabs.
Pour in 1/4 cup of water and green tomato puree.
Simmer for 3 minutes.
Add the tamarind juice and sugar.
Season with salt and pepper.
Garnish with spring onion.
Wednesday, December 15, 2010 0 Comments

Shrimp Chopsuey Recipe

Serves 5


1 kg Shrimps, shelled leaving its tail. Deveined.
100 gm Snow Peas
200 gm fresh Young Corn
50 gm Red Bell Pepper
50 gm Yellow Bell Pepper
1 stalk Leek
1 stalk Celery
3 cloves Garlic, smashed
3 Shallots, sliced
1 medium Carrot, sliced
100 gm Shitake Mushrooms
2 tsp Cornstarch, dissolved in 1/4 cup of water
2 cups Vegetable  Broth
1 tsp Sesame Oil
1 tsp Chinese Rice Wine
salt and Pepper to taste
A drizzle of Canola Oil

Saute garlic and shallots.
Add the fresh young corn, mushrooms, celery, and carrots.
Pour 1 cup of veggie broth. Simmer for 2 minutes.

Mix in the shrimps and the remaining veggies.
Add another cup of veggie broth.
Pour in the dissolved cornstarch.
Simmer for 10 minutes.
Drizzle with sesame oil and Chinese rice wine.

Season with salt and pepper to taste.

Thursday, December 09, 2010 0 Comments

Sweet and Sour Galunggong Recipe


200 g Galunggong or Mackerel Scad
3 tbsp Cornflour
Canola oil
Red Bell Pepper

1 clove Garlic
1 thumb-size Ginger
1 tsp Canola Oil
Drizzle of Chinese Rice Wine
2 medium Fresh Tomato, sliced
1 tsp Sugar
Salt & Pepper

Coat the fish with salt, pepper and cornstarch.
Deep fry in canola oil until brown and crispy.
Set aside.

To make the sauce, saute garlic and ginger until fragrant.
Add fresh tomatoes.
Add a pinch of salt and pepper, 1 tsp sugar.
Drizzle with Chinese rice wine.

Add the red bell pepper and pineapple slices.
Simmer for 3 minutes.

Pour the sauce over the golden fried galunggong.
Tuesday, July 13, 2010 0 Comments

Poach-a-Peach Recipe

Serves 5


5 fresh Peaches
1/2 cup Maple Syrup
1/4 cup Water

5 tablespoons Maple Syrup
10 tablespoons Yogurt

5 Pineapple 
1 Kiwi
5 Strawberries
a handful Blueberries
5 Cherries

Boil a quarter cup of water in a saucepan.
Arrange the peaches with skin intact into the simmering water.
Add in half cup of maple syrup. Poach the peaches.
Remove from the saucepan and peel off the skin.
Arrange on a platter with some fresh fruits.
Pour maple syrup and yoghurt.